Cranberry Pretzel Salad
A delightful layered dessert featuring a crunchy pretzel crust, creamy cheese layer, and tart cranberry Jello topping, perfect for holiday gatherings and potlucks.
Ingredients
Crust
- 2 cups pretzels, crushed
- ½ cup butter, melted
- 3 tablespoons sugar Consider brown sugar for a deeper flavor.
Cream Cheese Layer
- 8 oz cream cheese, softened Make sure cream cheese is at room temperature.
- 1 cup powdered sugar Adjust to taste for sweetness.
- 8 oz whipped topping (Cool Whip) Can substitute with stabilized whipped cream.
Jello Topping
- 1 package (6 oz) raspberry Jello Can use other flavors like cranberry or strawberry.
- 2 cups boiling water
- 2 cups fresh or frozen cranberries, chopped If frozen, do not thaw before chopping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Combine crushed pretzels, melted butter, and sugar in a bowl.
- Press this mixture into the bottom of a 9x13 inch baking dish and bake for 10 minutes. Let cool.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping and spread this over the pretzel crust.
- In another bowl, dissolve the Jello in boiling water and stir until fully dissolved. Let it cool slightly, then mix in the chopped cranberries.
- Once the Jello mixture is slightly thickened, pour it over the cream cheese layer in the baking dish.
- Refrigerate for at least 4 hours, or until set. Slice and serve chilled.
Notes
Best stored tightly covered in the refrigerator for up to 3-4 days. For the best texture, slice after chilling and serve slightly softened. Consider adding vanilla or orange zest to the cream cheese layer for extra flavor.